Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Italian Vegetable and Egg Skillet
A simple and delicious one-pan Italian-style dish combining tender vegetables, creamy eggs, and fresh spinach. Perfect for breakfast, lunch, or a light dinner that comes together in under 30 minutes with minimal effort.
28 min
Easy
2 servings
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Taste Profile
Sweet2/10
Salty3/10
Sour0/10
Umami4/10
Spicy1/10
🥄 Texture
Tender, pan-fried potatoes and carrots with lightly crisped edges combine with soft, slightly al dente broccoli, while creamy scrambled eggs bind the mix. Wilted spinach adds a delicate leafy bite.
👃 Aroma
Warm buttery and toasty notes from the sautéed potatoes and butter, with mild sweet-vegetal undertones from carrots and broccoli. A fresh green scent from the spinach and a faint peppery finish round out the profile.
🍷 Pairs Well With
A crisp white wine such as Pinot Grigio or Sauvignon Blanc, or a light, effervescent beer; for a non-alcoholic option try sparkling water with a lemon slice or a mild black coffee for brunch.
🥗 Side Dishes
Crusty sourdough or ciabatta for scooping, a simple arugula salad with lemon vinaigrette, or roasted cherry tomatoes tossed with olive oil and basil.
Ingredients(8 items)
- 12 medium potatoes (diced into small cubes)
- 22 medium carrots (diced)
- 32 cups broccoli florets (cut into small pieces)
- 44 eggs
- 52 cups fresh spinach
- 63 tablespoons butter
- 71/4 cup milk
- 8Salt and pepper to taste
Nutrition Information(per serving)
385
Calories
16g
Protein
38g
Carbs
18g
Fat
Instructions
- 1
Dice the potatoes and carrots into small, evenly-sized pieces. Cut the broccoli into small florets. This takes about 5 minutes.
- 2
Melt 2 tablespoons of butter in a large pan over medium heat. Add the diced potatoes and carrots, then cook for about 8-10 minutes, stirring occasionally, until they start to soften.
- 3
Add the broccoli pieces to the pan and cook for another 3-4 minutes until all vegetables are tender. Season with a pinch of salt and pepper.
- 4
Push the vegetables to the sides of the pan. Add the remaining 1 tablespoon of butter to the center. Crack the 4 eggs into the pan, pour the milk over them, and gently stir everything together. Add the fresh spinach and mix well. Cook for 3-4 minutes until the eggs are cooked through and spinach is wilted.
- 5
Taste the dish and add more salt and pepper if needed. Divide into plates and serve warm.
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